No. 15: Porkabello At Bacon-A-Fair

As we approach the home stretch of our favorites, we look back on one helluva fair season. Between our team's participation in culinary chowdowns (Go Dave!) to our interviews with Robert Irvine and Fabio Viviani, one thing is clear: It's all about the grub. Usually deep fried, and always incredible, there were only so many options we could taste before experiencing an overload.

However, above all the red velvet funnel cake, pineapple express and tasti chips-- there was a clear winner. It catered to so many of our food groups. If only it didn't appear so phallic.

If you found yourself face-to-face with a certain Bacon A-Fair booth, you may know what we are talking about. Although we wouldn't be surprised if you were too dazzled by their chocolate-covered bacon, or their beer-battered bacon, or bacon-wrapped turkey leg, or. . . .

Mike Bacon (he has a real last name, but we like this better) begins with skewering a few baby bellos stuffed with Gouda cheese. The real fun begins when they are wrapped in multiple strips of bacon, often times three layers around. At this point, our Porkabello is ready for the grill. When it's your turn at the register, just be sure to select one where the meat is cooked well, unless you prefer it otherwise.

So now we're ready to break into this stick 'o fun. But wait, there's more! It comes served with a couple of extras. The fries are forgettable filler, but don't forget about the plastic ramekin of shredded, aged Gouda to garnish. Yes, they respect the cheese as much as the meat here. At our first taste, we discover a merging of flavors. Mushrooms steam nicely under the protective barrier of bacon. The cheesy inside isn't as distinguishable as we'd hoped, but it explains the extra shreds provided. While they don't melt easily, they do provide a sharp contrast to our other players. Of course, this is all about the bacon, and it's tasting mighty fine.

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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. On Instagram and Pinterest as brekkiefan, and Snapchat as brekkie_fan.